Some food material that have been dehydrated exhibits thermoplasticity (the property of softening upon heating). A cellular food (plant and animal tissue) has structure and some rigidity, fruit or vegetables juices do not and are high in sugars and such that soften and melt at drying temperature. For example, if sugar syrup is dried in a pan, when the water is removed, the solids will be in a thermoplastic tacky condition that stick to the pan and are difficult to remove and with cooling, harden into a crystalline glass form........................................
Excerpts from the book, Basic principles of food processing and preservation: Easy notes by Ukponmwan, Ifueko. Get it from the online store www.morebooks.de
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